Physicochemical Changes, Phenolic Profile and Antioxidant Capacities of Colored and White Grape (<i>Vitis Vinifera</i> L.) Varieties during Berry Development and Maturity

Prakash, Om; Supriya, A.; Kudachikar, V. B.

doi:10.1080/15538362.2020.1833809

Cited by 9 publications

(5 citation statements)

References 18 publications

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“…Red grape skin extracts showed an increase in TEAC values during grape ripening [36]. High antioxidant activity evaluated by the same method was noticed for the fresh pulp of fully ripe grapes [51].…”

Section: Phenolic Profile and Antioxidant Properties Of Wine And Fp O...supporting

confidence: 61%

The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

et al. 2023

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The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.

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Section: Phenolic Profile and Antioxidant Properties Of Wine And Fp O...supporting

confidence: 61%

The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

et al. 2023

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“…During ripening, major OA levels in the berry are known to decrease at a pace dependent on the genotype and the environment (Liu et al, 2006;Bigard et al, 2018). Several studies have shown a positive relationship between the loss of malate and elevated temperature (Sweetman et al, 2014;Rienth et al, 2016;Lecourieux et al, 2017).…”

Section: Organic Acids and Sugarsmentioning

confidence: 99%

Temperature Shift Between Vineyards Modulates Berry Phenology and Primary Metabolism in a Varietal Collection of Wine Grapevine

et al. 2020

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Global climate change and the expected increase in temperature are altering the relationship between geography and grapevine (V. vinifera) varietal performance, and the implications of which are yet to be fully understood. We investigated berry phenology and biochemistry of 30 cultivars, 20 red and 10 white, across three seasons (2017–2019) in response to a consistent average temperature difference of 1.5°C during the growing season between two experimental sites. The experiments were conducted at Ramat Negev (RN) and Ramon (MR) vineyards, located in the Negev desert, Israel. A significant interaction between vineyard location, season, and variety affected phenology and berry indices. The warmer RN site was generally associated with an advanced phenological course for the white cultivars, which reached harvest up to 2 weeks earlier than at the MR site. The white cultivars also showed stronger correlation between non-consecutive phenological stages than did the red ones. In contrast, harvest time of red cultivars considerably varied according to seasons and sites. Warmer conditions extended fruit developmental phases, causing berry shriveling and cluster collapse in a few cultivars such as Pinot Noir, Ruby Cabernet, and Tempranillo. Analyses of organic acid content suggested differences between red and white cultivars in the content of malate, tartrate, and citrate in response to the temperature difference between sites. However, generally, cultivars at lower temperatures exhibited lower concentrations of pulp organic acids at véraison, but acid degradation until harvest was reduced, compared to the significant pace of acid decline at the warmer site. Sugars showed the greatest differences between sites in both white and red berries at véraison, but differences were seasonal dependent. At harvest, cultivars of both groups exhibited significant variation in hexose/sucrose ratio, and the averages of which varied from 1.6 to 2.9. Hexose/sucrose ratio was significantly higher among the red cultivars at the warmer RN, while this tendency was very slight among white cultivars. White cultivars seem to harbor a considerable degree of resilience due to a combination of earlier and shorter ripening phase, which avoids most of the summer heat. Taken together, our study demonstrates that the extensive genetic capacity of V. vinifera bears significant potential and plasticity to withstand the temperature increase associated with climate change.

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“…The reduction of polyphenolic content during fruit ripening will lessen these bad flavors and lead to a better fruit flavor ( Aldhanhani et al., 2022 ). Therefore, the maturity and harvest time of fruits can be judged by the content of polyphenolics ( Cuthbertson et al., 2012 ; Prakash et al., 2020 ). Seven high-content polyphenolic metabolites were identified in the BR pulp, 2-hydroxycinnamic acid, caffeic acid, phloretin, hexylcinnamaldehyde, dihydromethysticin, demethoxyyangonin, and apocynin.…”

Section: Results and Analysismentioning

confidence: 99%

Non-targeted metabolomics reveals the taste variations during Baccaurea ramiflora Lour. fruit maturation

Yang,

Chen,

Zhang

et al. 2024

Front. Plant Sci.

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Baccaurea ramiflora Lour. is a new kind of underutilized wild fruit tree; the metabolic reasons for its fruit flavor changes are not yet clear. In this study, the pink flesh of this excellent tasting fruit (BR) was used to reveal the metabolic causes of taste variations through five developmental stages. We identified 154 common differential metabolites of different developmental stages based on non-targeted metabolomics analysis. The accumulation of sugar and fatty acids increased significantly after 73 days, while citric acid decreased significantly. Flesh color accumulation mainly occurred 53 days ago, and vitamin accumulation occurred after 93 days. Interestingly, L-sorbose and 5-hydroxyindole-3-acetic acid were positively correlated with the sugar–acid ratio but negatively correlated with titratable acids. It indicated that L-sorbose and 5-hydroxyindole-3-acetic acid may be taste biomarkers of BR B. ramiflora. The results provided new metabolic lines of evidence for the taste variation during the ripening process of B. ramiflora.

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Physicochemical Changes, Phenolic Profile and Antioxidant Capacities of Colored and White Grape (Vitis Vinifera L.) Varieties during Berry Development and Maturity

Cited by 9 publications

References 18 publications

The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

Temperature Shift Between Vineyards Modulates Berry Phenology and Primary Metabolism in a Varietal Collection of Wine Grapevine

Non-targeted metabolomics reveals the taste variations during Baccaurea ramiflora Lour. fruit maturation

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